Recipe for Roasted Carrots with Lemon-Infused Ricotta

This Roasted Carrots with Lemon-Infused Ricotta recipe from the Dairy Farmers of Ontario blends the earthiness of spice-roasted carrots with the creaminess of ricotta, brightened by a zesty twist of lemon. This dish promises vibrant flavours and a nourishing experience, all wrapped in a preparation time of mere 10 minutes and a 30-minute oven transformation. Perfect for a wholesome addition to any meal, it’s a testament to how simple ingredients, like fresh Ontario carrots and rich ricotta, can come together to create a dish that’s both delectable and straightforward.

Recipe for Roasted Carrots with Lemon-Infused Ricotta

Roasted Carrots with Lemon-Infused Ricotta

Prep Time: 10 min
Cooking Time: 30 min
Total Time: 40 min


6 medium carrots, with tops
2 tbsp Ontario butter
½ tsp each cumin, paprika
½ tsp salt and pepper, divided
1 cup Ontario ricotta
¼ cup Ontario grated parmesan
1 lemon, zested and juiced
2 tbsp pistachios, chopped


1. Preheat the oven to 400°F.

2. Peel carrots and cut them in 2 lengthwise. Melt the butter in a small bowl, add cumin, paprika and ½ the salt and pepper. Place carrots on a cooking sheet with parchment paper and coat with the melted butter. Roast for 30 minutes or until tender.

3. In a food processor, whip ricotta until light and fluffy, about 2 minutes on high. Add parmesan, lemon zest and juice and the rest of the salt and pepper. Whip for another 30 seconds.

4. Spread a large plate with the ricotta, place cooked carrots on top, sprinkle with pistachios.


About Demian Vernieri 441 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.